Grilled Prawn with Guacamole and Pesto

Ingredients

500g Tropic Co. Whole Raw Tiger Prawns (head and shell removed and deveined)

Bamboo skewers, soaked in water

400g guacamole*

100g pesto

2 cucumbers

Salt and pepper

1/2 lime, juiced

2 sprigs dill or basil, finely chopped

Variation:

*For homemade guacamole, mash one avocado in a bowl, add half a finely chopped red onion finely, half a glove of crushed garlic and half a bunch chopped coriander, season with salt and pepper.

Mix well adding lime juice and zest to taste.

Tip: Prepare ahead of time and keep cucumber ribbons in iced water to retain their crunch.

Method

Step 1

Thread the prawns onto skewers lengthways starting at the head.

Step 2

Cut cucumber into ribbons with a vegetable peeler.

Step 3

Grill skewered prawns on a barbecue or grill pan until caramelised and cooked through.

Step 4

Smear guacamole on to a serving plate, add cucumber, season with salt, pepper and lime juice, place prawn skewers on top of the guacamole, drizzle with 2 tbsp of pesto, sprinkle with fresh dill or basil.